Tuesday, May 25, 2010

A week and a half or so ago I dived in to remake the pupusa dish that was a moderate success. I finally have a method that works for me. To get them perfectly round I decided to press out the dough balls with two sheets of wax paper and the bottom of a coffee can. Crude I know.....but they were perfectly shaped, and that was the end result I was looking for. I also switched up the cheese to use a combination of mozzarella and the fresh cheese (Quesillo). That combination was very good, and melted like a dream. Best of all, I made the oh so important CURTIDO!

Putting this little "salad" together was easier than I thought

Here's what you need.....

Cabbage, shredded -- 1/2 head

1 handful of peeled baby carrots, grated.

3 Scallions, minced

White vinegar -- 1/2 cup

Water -- 1/2 cup

1 Jalapeño pepper, minced

Salt -- 1/2 teaspoon

"Cook" it up.....

Place the cabbage and carrots in a large heat-proof bowl. Pour boiling water into the bowl to cover the cabbage and carrots and set aside for about 5 minutes. Drain in a colander, pressing out all remaining liquid.

Return the cabbage to the bowl and toss with the remaining of the ingredients. Let set at room temperature for a couple hours if you like. Then chill and enjoy with some pupusas or other dish like it did!

Friday, May 14, 2010

I recently got in on a good deal on some chicken at my local market. The price per pound was phenomenal so I snapped up more than my fair share. What to do with so much bird you ask??? Well I turned to my spice cabinet for some ideas....and it came to me!

Jerk it of course!!!!

What you need.........

1 Tbl. ground allspice

1 Tbl. ground thyme

1 1/2 tsp. cayenne pepper

1 1/2 tsp. ground black pepper

1 1/2 tsp. ground sage

3/4 tsp. ground nutmeg

3/4 tsp. ground cinnamon

3/4 tsp. minced ginger

2 Tbls. fresh garlic (crushed)

1 Tbls. brown sugar or molasses

1/4 Cup. Soy sauce

1/4 Cup. dark rum (optional, but encouraged)

3/4 Cup. white vinegar

1/2 Cup. orange juice

Juice of 1 lime

2 Scotch bonnet peppers

3 green onions, diced

1 Cup. white onion, diced

a few pounds of chicken thighs and drumsticks (I skinned mine).

* (or just get some GOOD pre-made jerk paste in a jar to save yourself time)

Wait a while!..................

Put all the ingredients in a blender until smooth.

Put chicken in a large freezer bag and pour in spice blend. Place in a bowl to make sure there isn't any leakage and refrigerate for at least 4 hours, but up to a day is preferable.

Cook it up!!!...............................

Preheat oven to 350 degrees or grill. If using an oven, place chicken in a roasting pan and roast until cooked through (about 45 minutes) flipping once halfway through the process.

I served this with some white rice and white beans......yum!

The dish was met with enthusiasm but proved too hot for The man of the house! LOL!

Monday, May 10, 2010

Ok, Last year I had the pleasure of eating out at this El Salvadorian restaurant that I had been taken to before, but didn't remember. They served up some very yummy dishes and I wished I knew how to make them. Well one of those things were called pupusa. What exactly are "pupusa" you may be asking...??

Pupusas are thick masa harina "cakes" stuffed with cheese or meat. They are very popular in El Salvador. They are made with "Masa harina". It'sdifferent from corn flour in that it is made with ground homily which has been said to be more nutritious than regular corn flour.

This is usually served with something called curtido. I HAVE to learn to make this! It taste sooooo good with the pupusa! Anywho.....This is my first crack at making them. I made the mistake of using cuajada cheese (thanks ...you know who you are!!). Not a good idea, melting is an issue, soooo I think it should be made with Quesillo (or maybe jack??). Well here is the recipe. It was a fair success if you dont mind the un-melted cheese lol!!

What you need...........

2 cups Masa Harina

1 cup water

1 cup chopped up cheese

Cook it up.......

Stir the masa harina and water together in a mixing bowl until smooth; knead well. Cover bowl, and let the dough rest 5 to 10 minutes. Shape the dough into eight, 2 inch diameter balls.

On a lightly floured surface, roll out each ball into 6 inch diameter round. Sprinkle 1/4 cup queso fresco over each round. Place a second tortilla over the cheese, and pinch the edges together to seal in the cheese (use a little water to help the seal).

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THE Cookin' Mama

I Cook Therefore I Am!

I'm an excited 30-year-old (for now)stay-at-home Mother of 2 wonderful yet rambunctious boys ages 11 and 6 with a brand new addition! (my little sun flower)..... I love my family. I love my life =^_^= I also Love to cook!

I decided to write this blog because I tend to make all sorts of exciting things but never write the recipes down. Now that I have a good medium, I can chronicle my adventures....good, bad and even the occasional greats =^_^=.